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Multicoloured Chum Chum (The Favourite Bengali Dessert With A Twist Of Modern Art)

4.30 from 3 votes

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I have experimented with Bengali Sweets a lot and this is one of my innovations!I made a plain Chum Chum and painted it on top with edible food colours making it an edible example of Modern Art.I used liquid food colours and a plain silicon brush to paint over the colours resulting in very pretty and delicious Chum Chum!
Prep Time 14 hrs
Cook Time 10 mins
Total Time 14 hrs 10 mins
Recipe CategoryVegetarian
Served AsSnacks
CuisineBengali
Servings 15
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Ingredients
  

  • 300 gms homemade chenna see recipe below in notes
  • 2 cup Sugar
  • 2 cup water
  • 1 tsp Rose essence optional
  • 1 tsp Kewra essence optional you can use Cardamom or saffron as per your taste
  • Edible food colours, I used green strawberry pink,saffron yellow and orange jalebi colour
  • Silver varakh to decorate optional
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Instructions
 

  • Knead the chenna for 20 – 25 minutes till smooth and satiny.Take lime sized portions and roll them into oblong shapes.Press to give them the characteristic Chum Chum shape.
  • Boil the water and sugar in a pressure cooker and when it comes to a vigorous boil add the prepared Chum Chum.Close lid and allow to come to 1 whistle.Lower the heat to the lowest point and cook for 5 minutes.
  • Take off heat and allow to come to room temperature.Open the lid and transfer the Chum Chum with the syrup into a glass bowl.Refrigerate overnight.
  • Next morning take all colours on a plate.Remove the Chum Chum from the syrup and drain.Arrange evenly on a plate.Dip the brush in the syrup and then into the colour.Paint the Chum Chum randomly with the colours to create a beautiful multicoloured top

Notes

Recipe for Chenna :
1/2 liter low fat milk
1/2 liter full cream milk
3 tbsp vinegar mixed in 1/4 cup warm water
Boil the milk till it comes to a simmer.Add the water and vinegar solution and mix till the milk separates into cheese solids or paneer.Strain through a cheesecloth or strainer and put the residue in a bowl.Knead the paneer for 25 – 30 minutes till it becomes very smooth and can be rolled into balls.

Please appreciate the author by voting!

4.30 from 3 votes
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Amrita Iyer
Amrita Iyer

I am a passionate foodie who loves to cook, serve and love to see people relishing my creations. Since the time I was small I used to wonder about the 'how' of things in the kitchen.

Then when I finally ventured as an unprofessional kitchen helper for my late grand-mother (a par excellent cook in her own generation) I was fascinated by the amount of stuff you could do to a simple milk and rice to form a most yummy pudding.

Here I am sharing my recipes with a will to learn from some and educate others as well!

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